Tofu Pad See Ew

Pad See Ew is a popular Thai stir-fried noodle dish that combines wide rice noodles, meat (often chicken, pork, or beef), Chinese broccoli (gai lan), and egg. It’s known for its savory flavor, which comes from dark soy sauce, and a slight sweetness from light soy sauce and sometimes sugar. The name “Pad See Ew” translates to “fried with soy sauce,” with the “See Ew” referring to the dark soy sauce that gives the dish its characteristic deep, rich color and umami flavor.

In this recipe, we’re using tofu, making it a delightful vegetarian twist on the classic. However, you can go for a meat option like chicken or beef.

Key Ingredients you need for Tofu Pad See Ew:

1. Wide Rice Noodles: These flat noodles give Pad See Ew its signature chewy texture and are great at soaking up sauces.
2. Tofu (vegetarian): Firm tofu works best, as it holds up well when pan-fried and develops a nice crispy edge that contrasts with the soft noodles.
3. Chinese Broccoli (Gai Lan): This adds a mild bitterness and crunch. Broccolini, regular broccoli, or bok choy are also great alternatives. Brocollini is a great substitute if you cannot access gai lan or on a tight budget!
4. Sauce: A combination of dark soy sauce, light soy sauce, and sometimes oyster sauce (use a vegetarian option if needed) gives the dish its deep flavor and color.
5. Garlic and Egg: Garlic adds depth, while egg is often scrambled into the dish to create texture and richness, though it can be skipped for a fully vegan version.

Cooking Tips:

• High Heat: Stir-frying over high heat is essential to achieve a bit of “char” on the noodles and tofu, which adds a smoky flavor, known as “wok hei.”
• Pre-Cook Tofu: Pan-frying tofu separately before adding it to the noodles will help it retain its texture and prevent breaking.

Tofu Pad See Ew is incredibly easy, quick, and simple to make, making it perfect for busy weeknights or a quick meal prep option. It only takes about 20 minutes from start to finish, thanks to its minimal ingredient list and straightforward stir-frying technique.

The dish holds up well as leftovers, so you can make a larger batch to have ready for work lunches throughout the week. Just a quick reheat, and you have a flavorful, satisfying meal that tastes just as delicious as the day you made it. Plus, it packs neatly into a lunchbox, making it a fantastic option for on-the-go meals!

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Ingredients:

• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce (or vegetarian oyster sauce)
• 1 tbsp sugar
• 1 packet of rice noodles (fresh or soaked according to package instructions)
• 1 block (220g) firm tofu, cut into bite-sized cubes
• 2 tbsp vegetable oil (for stir-frying)
• 3 cloves garlic, minced
• 1 cup Chinese broccoli (gai lan), cut into 2-inch pieces
• 2 large eggs
• Fresh Thai basil or green onions, chopped
• Crushed red pepper for extra spice

Steps:

Tofu Pad See Ew Steps

1. In a small bowl, mix the soy sauce, dark soy sauce, oyster sauce, and sugar until the sugar dissolves. Set aside.
2. If using dry rice noodles, soak them according to package instructions, then drain and set aside.
3. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the tofu cubes and cook until golden on all sides, about 3-4 minutes per side. Remove and set aside.
4. In the same skillet, add another tablespoon of oil. Add minced garlic and cook until fragrant, about 30 seconds. Add the Chinese broccoli and stir-fry for 2-3 minutes until tender but still crisp.
5. Add the cooked noodles and sauce to the skillet. Toss everything together until the noodles are evenly coated in the sauce.
6. Push the noodles to one side of the skillet and crack the eggs into the empty space. Scramble them lightly, then mix them into the noodles.
7. Add the cooked tofu back into the skillet. Toss everything gently to combine.
8. Serve and garnish with green onions or red pepper flakes if desired.